Come live and work at Crater Lake!
We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.
Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.
Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!
Summary: The Storekeeper / Day Porter is responsible for maintaining appropriate par levels and cleanliness of all food storage areas, including coolers and freezers, as well as ensuring cleanliness and organization of kitchen areas at the historic Crater Lake Lodge.
Essential Duties and Responsibilities:
-Performs all duties with ultimate goal of providing exemplary guest service.
-Assists with all aspects of kitchen setup during pre-season to ensure food storage areas, coolers, freezers, etc. are clean, organized, labeled, and otherwise ready for opening and a successful season.
-Follows First In, First Out procedures at all times; ensures all products are rotated properly so that older items are used first.
-Coaches Food and Beverage employees in a positive and professional manner to ensure they the understand value of, and follow, First In, First Out procedures.
-Follows food storage guidelines to ensure food safety; stores foods according to minimum internal temperature. Ensures ready to eat foods are never stored below raw meats or eggs.
-Uses a marker to date all items as they are removed from boxes or placed on shelves or storage areas.
-Maintains appropriate par levels for both Crater Lake Lodge Dining Room and Employee Dining Room (EDR) to ensure no items are unavailable at any time.
-Maintains appropriate par levels for both Crater Lake Lodge Dining Room and EDR to ensure no items are wasted due to over-ordering.
-Produces, distributes, and files all necessary documents to support the receiving, storing, transferring, or returning of items used in the operation.
-Maintains accurate and up-to-date food waste log.
-Maintains constant open communications with Purchasing Manager, Warehouse Supervisor, and Warehouse Crew at all times.
-Coordinates with Executive Chef to ensure pars are met for groups, tours, or other special service.
-Follows all food safety procedures in establishing and maintaining an appropriate thaw rack and thaw cycle system. Ensures appropriate and adequate amount of product is thawed and ready for service to reduce the need for aqua-thawing, thus reducing water waste.
-Uses daily walk through sheets (for both Crater Lake Lodge Dining Room and EDR) to ensure appropriate pars are maintained.
-Adjusts par levels according to business levels, particularly towards the end of the season to reduce spoilage and to ensure no excess in inventory.
-Utilizes daily walkthrough sheets in prior to inputting daily order.
-Places all orders through FoodTrak system in a timely and accurate manner.
-Maintains cleanliness of all food storage areas at all times by sweeping, mopping, dusting, wiping, sanitizing, etc.
-Follows all procedures and uses appropriate tools/chemicals to ensure that all dishes, utensils, cookware, pots, pans, or any other items, are thoroughly cleaned and sanitized in a timely manner.
-Practices frequent and thorough hand-washing throughout entire shift, especially prior to touching any clean dishes or other washed items.
-Wears gloves or other Personal Protective Equipment as suited to the task at hand.
-Monitors all equipment and supplies and communicates any needs to the Sous Chefs or Chef in a timely manner.
-Sweeps and mops floors; ensures floors are free of clutter or safety hazards at all times.
-Cleans floor mats, walls, baseboards, and other surfaces as directed.
-Cleans kitchen equipment as directed.
-Monitors entire kitchen and Back of House (BOH) area (including outdoor areas) to ensure any trash or recycling is disposed of in the proper receptacle in a timely manner.
-Assists with any other duties as needed in the kitchen.
-Communicates any issues directly to Sous Chef or Executive Chef.
-Participates in period end inventory process.
-Maintains a positive and professional demeanor at all times.
-Works efficiently and productively at all times with little to no supervision.
-Maintains high level of integrity and attention to detail at all times.
-Adheres to Company uniform and appearance standards at all times.
-Assists with all season end closing procedures to ensure items are returned to the Warehouse in a timely and accurate manner and to ensure food storage areas are cleaned for winterization.
-Performs all duties with consideration of the Company’s environmental commitment, including: recycling, monitoring food waste and paper goods waste, composting, and minimizing landfill waste.
-Cooperates with Warehouse staff in keeping the Waste Management area, including trash cans, clean.
-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
-Performs other duties as assigned with positivity and professionalism.
Supervisory Responsibilities: None.
Qualifications, Experience, Physical Demands:
-Prior experience in seasonal hospitality, especially National Park(s), preferred.
-Prior experience in food service, storekeeping, receiving, and/or warehousing highly preferred.
-Ability to communicate effectively and accurately in a diverse environment.
-Working knowledge of Microsoft office and other administrative tools, such as fax/scan equipment, highly preferred.
-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe program is recognized in Oregon.)
-Valid U.S. driver’s license preferred.
-First Aid and CPR certification preferred.
-This is a physically demanding job. Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc., perform administrative duties at a computer up to 1 hour per shift.